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Muchas gracias y igualmente,me alegra que le gustó la receta 😊

Thank very much , yes definitely need to make a tutorial !

Muchas gracias ☺️

Omg 😅 really ! I thought I did it right 🤣🤣🤣. Not offended at all . Thanks for letting me know 🤭

@@Botanical_Cake_House of course no problem and those desserts look delicious

Thank you

@@Botanical_Cake_House no problem ❤️

De nada , espero que te sea útil.

Hi, for the concha paste if I have leftovers . I don’t like to keep them more than One Week. But whenever I do have leftovers I like to wrap each color paste in plastic wrap and then store in an air tight food container . Placed in refrigerator until ready to use again.

🤣

I did !

Thank you very much!

You pipe the design on the conchas , then bake.

Hi you can, you can add a clear flavoring. I find that it really doesn’t need it because of the white chocolate in the recipe. It tastes just like it.

That’s a great idea! Let me know if you do try it out. I’m guessing to make an edible bowl out of this . I would add the mixture to a bowl then place a smaller bowl inside of it . Let it completely dry . You have sparked curiosity in me!😄

You’re very welcome I’m glad to hear this recipe is helpful.Best of luck making all the boujee concha’s😁. And yes I felt the same way once I learned about cake goop. It’s a must now! Thank you for your very kind comment 💗

Hi, and welcome! 🤗 . Cake making is very rewarding. Specially when it’s made for the people you love. Be patient with yourself and keep trying and practicing. To answer your question I use any plain Vodka 80% proof. Doesn’t matter what brand. You can also use any clear extract. I personally like Vanilla Clear extract because it’s smells so good!😊

Yes!!! They are a pain to use. I’m happy knowing this will help a lot of cake artists . Thank you for watching and commenting!☺️

Hi , I personally haven’t tried oil based edibles paint .However I don’t think it should be a problem at all . I’ve only used gel food coloring and edible dust . But definitely try it. This recipe makes a small batch and if doesn’t turn out. You won’t be wasting too much.

You can also add the oil base color to the chocolate during the melting process.

Hola, los colorantes que uso para la pasta de conchas. Usó colorantes combustibles en gel.

@@Botanical_Cake_House muchas gracias 😊

Hi there I use kefir in some of my baking. For example I use it for my zucchini bread , chocolate cake and cinnamon rolls. In the shorts section there’s a zucchini bread recipe where I use the Kefir. For chocolate cake I use kefir instead of milk. For cinnamon rolls I do the same. So what ever amount of milk the recipe calls for replace with kefir. Or you can do half and half . Half milk half kefir .

Hi, go to my playlist called Themed Conchas . I have a number of tutorials there. How to make the concha paste and concha piping paste. As well as decorating tutorials

Hi, thank you and yes it does.

Hi I already have it in English. It’s in the playlist named Decorated Themed Concha’s

Oh yes definitely, I’m pretty sure that’s how it’s done. But at the time I was trying to figure it out . The cake goop was what I decided to use.and it worked so I continue to use that method. Like you said, just adding shorting works just as good. Also, if you don’t use cake goop it’s a less extra step to have to make .

Hi , I don’t sell them I just make them for my family and for tutorials.

Hope it helps

Hi there, what do you mean? Is your paste not sticking on the concha or does it fall after you bake it?

@@Botanical_Cake_House thanks for your reply! No my concha paste sticks to the plastic. I have the difficulty peeling it off the plastic. I use a tortilla press to flatten it and then when I try to peel it off the plastic that’s where I’m having difficulty so that’s why I think maybe my concha paste it’s just too warm?

My concha paste tastes and looks perfect on the concha, I just have difficulty removing the plastic after I’ve flattened it in the tortilla Press.

@@sunshineshirley265 yes definitely to warm. During hot weather I like to flatten my concha paste and then place it in the freezer for a couple of minutes 30 / 40 minutes . Then a cut out my circle, I also do this whenever I have little sharp or letters that I have to cut out . It makes it so much easier. Try that ! Also don’t make your concha paste too thin . I have a video where I talk about that . It’s in my concha playlist it’s the scream face concha tutorial I believe.

Also I alway like to start with cold concha paste. I make it a couple days in advance and always keep it in the refrigerator. It’s not a must put it helps. Also I like using a rolling pin instead of a tortilla press . I can roll out bigger sheets of the concha paste and cut out multiple circles at a time.

I think it was 28 inches tall, but you can make it as tall or short as you want .

Ok thank you!!

Aww thank you, that’s exactly why I shared this tutorial. Hope it comes of great use to you.

Thank you

Hi, there can be many factors for this. Remember that when you’re mixing both the cake and the Concha paste, you need more of the concha paste to get the right consistency if you’re using too much of the cake goop it will definitely spread.also I have found from my own experience that if you layer to much of the concha piping paste will decorating the concha’s it also tends to spread when baking. So my best advice is to take a double look on how much goop you’re using to make the Concho piping paste. Make it as thick as possible by using more concha paste than cake goop. Don’t over layer when decorating your concha’s. Hope that helps.

Hi , no I don’t but I use a very common method 2tbs of meringue powder Equal amount of water to dissolve it 2tbs of Tablespoons corn syrup ( this help so icing doesn’t get too hard, it creates a nice bite) Half a bag of powdered sugar ( equals 4 cups) 1 tbs of clear vanilla or regular vanilla. Method Combine meringue powder, water and corn syrup until nice and dissolved. Add powder sugar if you have a stand mixer. Use the whisk attachment to combine everything until it’s nice and fluffy then vanilla extract. You can add water a little at a time if it’s too hard for the mixer to mix it , I’d like to leave it in a very stiff consistency until I’m ready to use. Then I add water according to the consistency I need to decorate hope this helps.

These are so cute ❤

Thank you

You’re very welcome!

Hi thank you for watching , actually I have to fix the recipe in the description. In the video title ( how to make Concha Piping Paste paste) I explain how when I started making concha’s . I used the granulated sugar. However I changed to powder sugar instead. From my experience the powder sugar paste is more stable.

Hi, can I ask what concha paste do you use? Example do you make your concha paste with butter and granulated sugar or vegetable shortening and powder sugar?

O donde consigo ese cake goop que es ?

Hola ! Tengo un video en español. Donde explicó como lo ago.

🎉gracias

Definitely !!! Who wouldn’t want to receive sweets for Christmas. I know I would love cookies for Christmas. Specially, if I didn’t have to make them.😅

Thank you very much

Thank you , yes and it’s super easy!!

Thank you!